I got the tamarind flavor and the malt flavor mixed up once when I was younger. They are totally not the same. Also, I used to look like Pancho Villa before I cut my hair.

Oh no - malt-flavor Jarritos??! Is that good - in any way? You poor thing! Expecting tamarind and then getting...malt. *shudder*

You probably looked a lot better than the Pancho Villa cartoon on the bottles of "tequila" (I use the term loosely with this product) that bore his name. If I can find an image of it, I will PM it to you!

And now for a recipe I got from my box @ almanac.com (I know, I know: I'm a dork!)! I am sure you will all appreciate...

Tipsy Strawberry-Watermelon Pops
Preparation Time: 10 minutes

Start to Finish Time: 250 minutes

Yield: About 3-1/2 cups mix, enough for 10 2-1/2-ounce pops

To make these pops without the liqueur, simply add an extra 2 tablespoons sugar.

French the onion and the fennel bulb.
Quarter the mushrooms.
Crush and peel the garlic

Heat ~2oz of butter and ~1oz of olive oil in a chef's pan or other stainless sauce pan. When the smoking stops and the butter is on the verge of browning, add the pepper toss in the fennel and onion. Saute lightly for a min, then sprinkle on the sugar and a pinch of salt. Cook, stirring often, until the mixture takes on a nice caramel color and makes your mouth water. Remove the goodies to a bowl and cover with foil.

There should be some good brown bits stuck to the pan (can't use a non-stick pan for this). Toss in the shot of ouzo and scrape up all the brown bits. With the brown bits dissolved, toss in the wine and the stock and bring to a boil. Reduce heat to a simmer and add the garlic, herbs, and mushrooms. By this time the pasta water should be boiling, so add the pasta.

Sit back and sip your wine until the mushrooms and pasta are done. Then drain the pasta and put everything you've cooked so far together in the sauce pan, or a big ol' bowl if the pan is small. Mix everything up real nice and add the goat cheese and the lemon juice. Mix until everything is coated in creamy goodness. Add water (reserved from the pasta pot) to thin out the tasty goo until it is the texture you desire.

I served this with a fennel and shallot salad that worked really well:

1/4 fennel bulb per person, sliced as thin as you can.
1 very small or 1/2 a normal sized shallot per person, minced as fine as you can.
Toss around with a bit of olive oil and champagne vinegar to coat.
Lil salt, lil pepper.
NOM

PS: The simmering liquid you cooked the mushrooms with should have reduced by about half by the time they're done. The more or less you reduce it is up to you as it only really affects the texture of the finished sauce (ie: how much water you have to add to get the right texture). Just remember that it's easier to add water than take it away.

Wash and prepare dandelion petals. Place them and sugar, raisins and acid blend into fermenter. Bring 1 gallon of water to a boil and pour it into the mixture. Add a campden tablet and let the mixture sit for 24 hours.

Add pectin enzyme and yeast and allow to ferment for 3 days. Then rack over and allow to finish fermenting. This should take about 3 months. Rack 1 more time and allow to clear. Then bottle.

Oh, don't worry - none taken! I've never actually tried it, but it (dandelion salad) shows up in quite a few of my cookbooks, and, having dandelions on the brain (and lawn), I posted it up here after the dandelion wine recipe.

My grandfather used to use dandelion leaves occasionallyto cook with but would always yell (in italian so I had no idea what he was saying) at me for eating the ones on the lawn. I was so confused, they told me they were healthy.